3/4cupunsweetened cocoa powderusing a really good organic cocoa makes it taste even better!
1 1/2teaspoonsbaking soda
1/2teaspoonsea salt
1cupbuttermilkif you don’t have any – put 1/2 tsp vinegar into milk and let set for 5 min
1/2cupmelted coconut oil
2large eggs
1teaspoonpure vanilla extract
1cupfreshly brewed hot coffee
Instructions
Preheat oven to 350.
Either grease you muffin tin or use the little paper cups. Personally, I like the look of paper cups when I’m serving at a party.
In an electric mixer fitted with a paddle, stir the baking mix, sugar, cocoa powder, baking soda, and salt together at low speed. (If you don’t have a stand mixer, just use a hand mixer or do it the old fashioned way with a spoon)
In separate bowl, whisk buttermilk with melted coconut oil, eggs, and vanilla. Slowly beat the liquid mixture into the dry ingredient until just incorporated, then slowly beat in hot coffee until fully incorporated. (tip- when using coconut oil, it works best if the milk and eggs are at room temp. Otherwise the oil will turn to solids again)
Pour batter into muffin cups until about 3/4 full. The batter will be quite runny, not like regular cake batter!
Bake for 20 minutes, or just until a toothpick comes out clean.
Be careful not to over-bake them or the cake will be dry.
Let sit for at least 10 minutes or so and then remove and place on cooling rack to cool completely.
I then used these directions from the Cake Journal for the poured fondant icing. You can check out the recipe and directions over there since she took step by step pictures. It’s easy to do, just time consuming. Especially covering chocolate cupcakes! I think it took 3 separate dippings to cover well enough. I just topped withe some small flowers from Hobby Lobby!